The Antonio’s brand has been at the pinnacle of the country’s fine dining scene for decades. But being on top hasn’t stopped them from pushing the limits of innovation in the industry. At Antonio’s PGA Cars, their latest collaboration with Nomad Caviar is no exception and just might be their most audacious menu yet.
Combining the technique and experience that Antonio’s has been known for with the delicate and unique taste of caviar, familiar dishes like chicken wings are elevated to become an epicurean’s dream.
“The goal was simply to let the ingredient bring depth to familiar flavors,’ said Chef AC Agra, Corporate Executive Sous Chef of the Antonio’s Group of Restaurants. Overseen by Antonio’s founder, Tonyboy Escalante, the two reassert caviar’s place in the dining scene through dishes that evoke excitement while also educating a new way of rethinking the often misunderstood ingredient.
“We were drawn to Nomad because of the way the caviar is sustainably farmed and sourced, yet it remains offered at a price that makes the experience more approachable,” noted Escalante in a statement.
From pintxo-like dishes such as the Wagyu Flat Iron to the absolutely craveable Nomad Caviar Sandwich with egg yolk jam and beef consommé, to the truly unique Cremeux that combines caviar with caramelized white chocolate, the menu celebrates small bites that pack big, bold flavors.
For Nomad Caviar Philippines founder Jason Cohen, this unique collaboration was a “no brainer” for them, given the high standards and reputation of Antonio’s. “We can’t wait to create amazing experiences and share something really special with everyone,” Cohen said in a statement.
The Antonio’s PGA Cars and Nomad Caviar collaboration series happens every second Wednesday of the month at 202 Epifanio de los Santos Ave, Mandaluyong City.
Frequently Asked Questions
Antonio’s PGA Cars and Nomad Caviar are collaborating on a monthly tasting menu that applies caviar to familiar dishes like chicken wings, egg sandwiches, and pintxo-style bites, led by Chef AC Agra and overseen by Antonio’s founder Tonyboy Escalante.
The menu includes a Wagyu Flat Iron pintxo, a Nomad Caviar Sandwich with egg yolk jam and beef consommé, and a Cremeux dish that pairs caviar with caramelized white chocolate, alongside other caviar-topped small bites.
Antonio’s founder Tonyboy Escalante said the brand was drawn to Nomad Caviar for its sustainable farming and sourcing practices, as well as pricing that makes the caviar experience more approachable than typical luxury offerings.
The Antonio’s PGA Cars and Nomad Caviar collaboration series is held every second Wednesday of the month at 202 Epifanio de los Santos Avenue in Mandaluyong City.
The menu is developed by Chef AC Agra, Corporate Executive Sous Chef of the Antonio’s Group of Restaurants, alongside Antonio’s founder Tonyboy Escalante and Nomad Caviar Philippines founder Jason Cohen.
